Listen, I swoon over salmon in restaurants
Chefs just have a way with salmon, though, don’t they? They can pan sear it to a fiery pink crust, or bake it juuuust enough…so that the center still flakes and tastes buttery and soft.
But at home, all the salmon I prepare myself is less lovable. It’s never as tender, and not nearly as remarkable. Delicate? Nope.
Somehow my salmon always borders on overcooked, and I know why–it’s because I’m so fearful of undercooking it.
But recently, I found a way to prepare salmon so that it gently steams, leaving the middle moist, while turning the faintest, rosiest shade of orange. It’s poaching, and it’s such a game changer with salmon. You slice some garlic, lay it over the fish, and then steam that fish on top of a simmering mix of chicken stock and wine. And once the fish is cooked, I smear basil pesto over it and sprinkle salty, tangy feta on top for some more flavor. The pesto and cheese melt a little into the cracks of the salmon, and it’s all just so lovely.
It’s the simplest, surest way to keep this deliciously oily fish as silky as it’s meant to be!
- 1 lb salmon filet
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 cloves garlic, sliced thinly
- 1/2 teaspoon salt
- 1/4 cup fresh basil pesto
- 1/4 cup crumbled feta cheese
- Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid).
- Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the pan’s lid and let the fish simmer in the hot stock for 7 minutes. You’ll know it’s done when it flakes as you press the flesh with a fork.
- Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta. Serve.
Nutrition Information & Notes:
Nutrition Information: Calories 303, Fat 20g, Carb 2g, Fiber 0g, Sugars 0g, Protein 22g